Passover Lunch Ideas For Kids

Coming soon… Passover 2024. Hooray!?! This post has lots of great information on Passover lunch ideas for kids to help you save both time and money. Need some Passover lunch ideas?

As a kid, I remember those good ole peanut butter and jelly matzoh sandwiches, or matzoh pizza.

There’s much more to Passover sack lunches than matzoh sandwiches.

If you are searching for easy Passover lunchbox ideas and meal ideas for the kids’ lunches during Passover, then you have found the right page!

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Table of Contents

Kosher for Passover lunch ideas for school

If you need help with sack lunches for Passover then here are some easy brown bag school lunch ideas for Passover.

Since I’m always looking for ways to make Passover fun, but also save money during Passover, I put together this list of Pesach lunch ideas.

Soups for Passover

Soups are easy to make the day or night before. Just pour some in a thermos for your kid’s lunch. Then, they can eat it cold or hot (if there is a microwave available).

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Passover Sandwich Ideas

Sandwiches don’t have to be just on matzoh. You can take some matzah meal and make Passover rolls.

Protein Dips for Passover Lunches

Make dips out of cream cheese or peanut/almond butter. Try hummus. Kids can dip in Passover crackers, fruit, or veggies. Great protein!

Passover Salads

For Kosher for Passover lunches, try green salads, chicken salad, egg salad, and tuna salad. Various nuts, fruits, vegetables, and cheeses also make great additions to Passover lunches.

Lettuce Wraps For Passover Lunch Ideas

Be creative and use lettuce instead of bread or tortillas. Start by filling lettuce wraps with chicken, leftover brisket, and more. Then, add a favorite sauce or salsa.

Cold Cuts In The Lunchbox For Passover

Roll up cold cuts or make other fun shapes for the kids’ lunches. I remember my mom used to make funny faces on our plates out of cold cuts and other fruits and veggies during Passover.

Passover Corn Muffins (Leavening-Free)

These can be made without leavening ingredients. Here is how to make corn muffins for Passover.

Ingredients:

2 cups fine matzo meal: Acts as the primary dry base, substituting traditional flour.
1 cup fine-ground almond flour: Adds moisture and a slight rise without leavening agents.
1/2 cup sugar: Adjust according to taste; reduce if you prefer less sweetness.
1/2 teaspoon salt: Balances the sweetness.
4 large eggs: Provides structure and acts as a natural leavening agent by trapping air when beaten.
1/2 cup vegetable oil: Adds moisture since we’re not using butter (to keep it non-dairy and kosher for Passover).
1 cup unsweetened almond milk (or water): Adds moisture; you can use water for a less rich version.
1 teaspoon vanilla extract (optional): Adds flavor; ensure it’s kosher for Passover.
1 cup corn kernels (fresh or thawed from frozen): For authentic corn texture and flavor.

Instructions:

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with oil.
Mix Dry Ingredients: In a large bowl, whisk together the matzo meal, almond flour, sugar, and salt until well combined.
Beat Eggs: In a separate bowl, beat the eggs until frothy. This step is crucial as it introduces air into the eggs, helping to give the muffins a slight rise in the absence of leavening agents.
Combine Wet and Dry Ingredients: Add the beaten eggs, vegetable oil, almond milk, and vanilla extract (if using) to the dry ingredients. Mix until just combined. Do not overmix.
Add Corn: Fold in the corn kernels gently, distributing them evenly throughout the batter.
Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Cool & Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.